Thoughts on food, family, and museums

May 13, 2004

Eggplant Adobo

Always looking for vegetarian recipes for Shawna and this one looks like it just might do the trick. I've adapted it from RecipeSource
5 cups Japanese eggplant, cut into 3" lengths, then quartered in the length, but not all the way, so the piece holds together (or make this recipe with long beans)
1 onion sliced
6 cloves of garlic crushed
1 thumb of ginger with skin, crushed (Reyna does not use ginger in vegetable adobo, but I like the fragrance)
1/3 c soy sauce
1/4 c red wine vinegar or black Philippine vinegar
1 bay leaf
1/2 tsp freshly ground black pepper or to taste
Saute onions and garlic in a little oil. Add eggplant and saute for a few minutes. Then add the other ingredients. Eggplant should remain firm.
Or, to eliminate frying, simmer soy sauce, vinegar, garlic, ginger, bay leaf, and pepper for 5 minutes and then add vegetables, cover and cook over low heat, stirring occasionally, for about 7 minutes or until tender, but not mushy. Serve hot.